Fast and easy–that's the rule with these cheese spreads. They're the easiest appetizer imaginable. Set out one or two flavored spreads with crackers, crostini, or crisp vegetables such as carrot sticks, Belgian endive, and fennel. We've given a few recipes, but you really don't need to follow a recipe. Just start with about 8 ounces/230 grams of Fromage Blanc, then sprinkle on spices and herbs, or add diced ham and pineapple, or chopped shrimp and curry powder, or blue cheese and black pepper, or sun-dried tomatoes, or dark chocolate, or, to make the Nicoise Olive-Black Pepper spread, stir a few pitted olives into the Fromage Blanc and grind fresh black pepper over the top. That's really all it takes. There are a hundred ways you can go with this. We generally don't measure but just season until it tastes good. These spreads are fantastic in grilled cheese sandwiches, too.

As with any fresh cheese, the fresher it is, the better it tastes. These will keep up to 1 week in the fridge, but as they sit, the flavors will get stronger. You want to make them just before serving, if possible. - Sue Conley & Peggy Smith (Cowgirl Creamery Founders)

Makes about 1 cup

Roasted Garlic and Herb Spread

8 oz Fromage Blanc
1 to 2 large garlic cloves, roasted and cooled
1 fresh flat-leaf parsley, finely chopped
1/2 teaspoon fresh tarragon, finely chopped
salt and freshly ground black pepper

In a bowl, mix the Fromage Blanc with the roasted garlic–how much roasted garlic you add is up to you; we opt for two or three large cloves, but you can add just one clove if you want a milder flavor–and the herbs. Season with salt and pepper. Serve at room temperature.

Fresh Tarragon and Green Garlic Spread

8 oz Fromage Blanc
2 to 3 teaspoons fresh tarragon, minced
1/2 teaspoon green garlic, minced

Spread the Fromage Blanc on a plate. With a spoon or fork, gently mix in the fresh tarragon and green garlic until evenly distributed. Serve at room temperature.

Roasted Red Pepper and Paprika Spread

8 oz Fromage Blanc
1/4 cup roasted red pepper, diced
1/8 teaspoon Pimentón de la Vera or paprika of your choice
a sprinkle of flat-leaf parsley, finely chopped

With a fork, mix the Fromage Blanc, roasted red pepper, Pimentón, and parsley (if using) in a bowl. Serve at room temperature.

Smoked Salmon and Chives Spread

8 oz Fromage Blanc
2 tablespoons smoked salmon, minced
1 tablespoon chives, thinly sliced

Spread the Fromage Blanc on a plate. With a spoon or fork, mix in the smoked salmon and fresh chives until evenly distributed. Serve at room temperature.

Bay Shrimp-Smoked Paprika Spread

1 tablespoon unsalted butter
8 oz bay shrimp
1/2 teaspoon Pimentón de la Vera
8 oz Fromage Blanc
a sprinkle of chopped flat-leaf parsley

Melt the butter in a sauté pan over medium heat. When it's done foaming, add the shrimp and cook until just pink, 2 minutes. (If your shrimp are cooked already, just warm them in the foaming butter.) Sprinkle the Pimentón over the shrimp. Let cook for 10 to 20 seconds an then take the pan off the heat. Let the mixture cool and then chop the shrimp into little bits (don't chop so finely, though, that it becomes a paste).

Spread the Fromage Blanc on a plate. Add the shrimp-spice mixture and parsley, and, with a fork, gently toss the cheese until the shrimp is evenly distributed. Serve at room temperature.

Chocolate-Espresso Spread

8 oz Fromage Blanc
1 oz chunk of dark chocolate
pinch ground espresso beans

Spread the Fromage Blanc on a plate. With a microplane grater, grate the dark chocolate over the cheese. Sprinkle the ground espresso beans on top. With a spoon or fork, gently toss the cheese until the mixture is nicely speckled. Serve at room temperature.

You can find our Fromage Blanc at our Bay Area Cheese Shops, Whole Foods Markets, and select specialty retailers.